Raspberry or Blueberry Almond Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this! Ingredients:
1 cup fresh raspberry (or blueberries) |
3 tablespoons brown sugar |
1 cup flour |
1/3 cup sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup plain low-fat yogurt |
2 tablespoons melted butter |
1 teaspoon vanilla extract |
1 egg |
1 tablespoon sliced almonds |
1/4 cup powdered sugar |
1 teaspoon milk |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F.
2. Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
3. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
4. Add to the flour mixture, stirring just until moist.
5. Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
6. Top with raspberry (or blueberry) mixture.
7. Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
8. Bake at 350°F for 40 minutes. Let cool slightly.
9. Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
|
|